Recipe Sausage by tacmotusn

Here are the top 5 reasons why it makes sense to do your own meat processing instead of buying many of the commercially mass produced sausages and other meat products or having a meat processor make sausage from your deer or wild game.

Cost - The sausage you make yourself will be less expensive than mass-produced sausage.

Health - Your homemade sausage will be better for you. You control the fat and salt content. You also won't have to worry about chemicals, additives, and preservatives in mass produced sausage.

Quality - You control what cuts of meat to use – no worries about lips, noses, ears, and unwanted miscellaneous parts!

Control for Hunters - If you let a friend or a game processor process your deer or other wild game, you do not have control over the processes they use. You can't always trust every processor to give you your own meat back from your deer. Your meat could include leftovers from the deer before and after yours because they don't process one deer at a time. You also can't know what cuts (parts) of the animal are used to make sausage

Andouille Sausage Recipe #1 You'll love this Andouille Sausage recipe. Andouille is a spiced, heavily smoked pork sausage that was brought to the New World by the French colonists of Louisiana, and Cajun andouille is the best-known variety in the United States. The spiciest of all the variants, Cajun andouille is made of butt or shank meat and fat, seasoned with salt, cracked black pepper, and garlic, and traditionally smoked over pecan wood and sugar cane. The resulting sausage is used in a wide range of Louisiana dishes, such as gumbo, jambalaya, red beans and rice, and étouffée.

You can follow the recipe below, or just purchase one of our ready-made Andouille Sausage Seasoning mixes (scroll down to see links).

Homemade Andouille Sausage Ingredients:

6-lbs ground pork

3-1/3-tbsp finely minced garlic

2-tbsp salt

1-tsp freshly ground black pepper

1-tsp cayenne

1-tsp chili powder

1/8-tsp mace

1/8-tsp allspice

1/2-tsp dried thyme

1-tbsp paprika

1/4-tsp ground bay leaf

1/4-tsp sage

3-tbsp liquid smoke

1-cup cold red wine

Homemade Andouille Sausage Instructions

Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat semi-coarsely.

After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.

Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.

Andouille Sausage is best smoked for up to seven or eight hours at approximately 175°F (80°C)

Country Sausage Recipe #1

This Fresh Sausage recipe is a great blend fo flavors for fresh sausage links or patties. A good all-around sausage for many uses.

You can follow the recipe below, or just purchase one of our ready-made Fresh Sausage Seasoning mixes (scroll down to see links).

Homemade Fresh Sausage Ingredients:

3-lbs ground pork

2-lbs bacon, medium ground

1 1/2-tsp black pepper

5-tsp salt

2-tsbp roasted red pepper, chopped

1/2-tsp savory

1/2-tsp marjoram

4-cloves garlic, minced

1-cup cold water

Homemade Fresh Sausage Instructions

Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat with a fine grinding plate.

After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.

Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.

Bratwurst Recipe #1 (All Pork) Bratwurst is one of America's most popular sausages, thanks to their introduction into baseball stadiums in the 1950's. A bratwurst is a sausage composed of pork, beef, or veal. The name is German, derived from Old High German brätwurst, from brät-, which is finely chopped meat and -wurst, which means sausage.There are many recipes for various varieties of bratwurst. The type of bratwurst most commonly found in the United States are approximately 1 inch in diameter, reddish-brown in color, and made of some combination of beef and pork, and sometimes bratwurst is smoked.

You can follow the recipe below, or just purchase one of our ready-made Bratwurst Seasoning mixes (scroll down to see links).

Homemade Bratwurst Ingredients:

5-lbs ground pork, fine grind

4-tsp sugar

1-tbsp ground coriander

1-tbsp ground sage

1-tsp paprika

1-tsp cayenne pepper

2-tsp dried rosemary

1-tbsp dry mustard

1-tsp pepper

1-tsp nutmeg

5-tsp salt

Homemade Bratwurst Instructions

Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat using a fine grinding plate.

After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.

Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings

Breakfast Sausage Recipe #1 Try this great recipe and you'll never want to buy breakfast sausage from a store again!

An all-time favorite at breakfast time, fresh breakfast sausage is a highly seasoned type of pork sausage that is not cured or smoked.

You can follow the recipe below, or just purchase one of our ready-made Breakfast Sausage Seasoning mixes (scroll down to see links).

Homemade Breakfast Sausage Ingredients:

10-lbs ground pork

5-tbsp salt

1-tbsp ground white pepper

2-tbsp rubbed sage

1-tsp ginger

1-tbsp nutmeg

1-tbsp thyme

1-pint ice water

1-tbsp ground hot red pepper

Homemade Breakfast Sausage Instructions

Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat with a fine grinding plate.

After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.

Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings

Garlic & Pepper Sausage Recipe This recipe makes sausage with a rich and hearty garlic flavor, perfect for a grilling or as a part of your favorite casserole.

You can follow the recipe below, or just purchase one of our ready-made Bratwurst Seasoning mixes (scroll down to see links).Homemade Garlic Sausage Ingredients:

5-lbs ground pork

8-tsp minced garlic, about 10 cloves

5-tbsp fresh coarsely ground black pepper

3-tsp red pepper flakes

5-tsp salt

5-tbsp paprika

½-cup chopped fresh chives

1-cup red wine

Homemade Garlic Sausage Instructions

Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat semi-coarsely.

After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.

Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings

Chorizo Sausage Recipe Chorizo is a chile (pepper) and garlic flavored sausage. Chorizo originally arrived with the Spanish Conquistadors but has evolved into a distinctly Mexican sausage during the last several hundred years.

Chorizo is great for breakfast or any other meal. Fry it up, scramble in some eggs ... and you have chorizo con huevos!

You can follow the recipe below, or just purchase one of our ready-made Chorizo Seasoning mixes (scroll down to see links).Homemade Chorizo Sausage Ingredients:

5-lb coarse ground pork butt

1-cup cold white wine

8-tsp paprika

1/2-cup crushed chili peppers

2-tsp cinnamon

1-tbsp cumin

3-medium onions, finely chopped

2-tsp dried oregano

1-tbsp garlic powder

2-tbsp salt

Optional for hot chorizo - 4 tsp cayenne

Homemade Chorizo Sausage Instructions

Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat with a fine grinding plate.

After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.

Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings

English Bangers Recipe An excellent recipe for a delicious traditional English treat - serve with mash potatoes for the famous "Bangers and Mash" meal.British and Irish sausages are normally made from pork or beef mixed with a variety of herbs and spices. They normally contain a certain amount of bread rusk, and are traditionally cooked by frying, grilling or roasting prior to eating. Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are commonly referred to as bangers, particularly when served with the most common accompaniment of mashed potatoes to form a bi-national dish known as bangers and mash. (The designation banger was in use at least as far back as 1919 and is often said to have been popularized in World War II, when scarcity of meat led many sausage makers to add water to the mixture, making it more likely to explode on heating).

Homemade English Bangers Ingredients:

2 1/2-lb ground veal

2 1/2-lb ground pork

15 slices white bread, broken up into small pieces

5-tsp salt

1 1/2-tsp black pepper

1 1/2-tsp cayenne pepper

1/2-tsp mace

1/2-tsp nutmeg

1/2-tsp thyme

1/2-tsp marjoram

5-tsp sage

5-eggs

Homemade English Bangers Instructions

Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat with a fine grinding plate.

After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.

Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings

Venison Breakfast Sausage Recipe

Transform your deer meat into an all-time favorite at breakfast time! Fresh venison breakfast sausage is a highly seasoned sausage that is not cured or smoked.

You can follow the recipe below, or just purchase one of our ready-made Breakfast Sausage Seasoning mixes (scroll down to see links).

Venison Breakfast Sausage Ingredients

8 lbs. venison

¼ cup salt

2 tbsp. ground sage

2 lbs. pork

2 tbsp. black pepper

2 tbsp. ground ginger

Homemade Breakfast Sausage Instructions

Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat with a fine grinding plate.

After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.

Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings

Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat with a fine grinding plate.

After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.

Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings

Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat semi-coarsely.

After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.

Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings

Andouille Sausage Recipe #4 You'll love this Andouille Sausage recipe. Andouille is a spiced, heavily smoked pork sausage that was brought to the New World by the French colonists of Louisiana, and Cajun andouille is the best-known variety in the United States. The spiciest of all the variants, Cajun andouille is made of butt or shank meat and fat, seasoned with salt, cracked black pepper, and garlic, and traditionally smoked over pecan wood and sugar cane. The resulting sausage is used in a wide range of Louisiana dishes, such as gumbo, jambalaya, red beans and rice, and étouffée.You can follow the recipe below, or just purchase one of our ready-made Andouille Sausage Seasoning mixes (scroll down to see links).

Homemade Andouille Sausage Ingredients:

5-lbs ground pork

2-cloves of garlic, minced

1/4-tsp ground bay leaves

2-large onions, finely chopped

2-tbsp salt

1-tbsp freshly ground black pepper

1-tsp cayenne pepper

1-tsp chili pepper

1/2-tsp ground mace

1/2-tsp ground cloves

1/2-tsp ground allspice

1-tbsp dried thyme

1-tbsp dried marjoram

1-tbsp minced parsley

3-tbsp liquid smoke

1-cup cold beer

Homemade Andouille Sausage Instructions

Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat semi-coarsely.

After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.

Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.

Andouille Sausage is best smoked for up to seven or eight hours at approximately 175°F (80°C)

Andouille Sausage Recipe #3 You'll love this Andouille Sausage recipe. Andouille is a spiced, heavily smoked pork sausage that was brought to the New World by the French colonists of Louisiana, and Cajun andouille is the best-known variety in the United States. The spiciest of all the variants, Cajun andouille is made of butt or shank meat and fat, seasoned with salt, cracked black pepper, and garlic, and traditionally smoked over pecan wood and sugar cane. The resulting sausage is used in a wide range of Louisiana dishes, such as gumbo, jambalaya, red beans and rice, and étouffée.You can follow the recipe below, or just purchase one of our ready-made Andouille Sausage Seasoning mixes (scroll down to see links).

Homemade Andouille Sausage Ingredients:

5-lbs ground pork

2-tbsp salt

2-tbsp garlic powder

1-tbsp paprika

1-tsp cayenne pepper

1-tsp fresh ground black pepper

1/4-tsp ground sage

1/4-tsp ground thyme

1/2-cup cold water

3-tbsp liquid smoke

Homemade Andouille Sausage Instructions

Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat semi-coarsely.

After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.

Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.

Andouille Sausage is best smoked for up to seven or eight hours at approximately 175°F (80°C

Andouille Sausage Recipe #2 You'll love this Andouille Sausage recipe. Andouille is a spiced, heavily smoked pork sausage that was brought to the New World by the French colonists of Louisiana, and Cajun andouille is the best-known variety in the United States. The spiciest of all the variants, Cajun andouille is made of butt or shank meat and fat, seasoned with salt, cracked black pepper, and garlic, and traditionally smoked over pecan wood and sugar cane. The resulting sausage is used in a wide range of Louisiana dishes, such as gumbo, jambalaya, red beans and rice, and étouffée.You can follow the recipe below, or just purchase one of our ready-made Andouille Sausage Seasoning mixes (scroll down to see links).

Homemade Andouille Sausage Ingredients:

6-lb ground pork

4-tbsp finely minced garlic

2-tbsp salt

1-tsp freshly ground black pepper

1/8-tsp cayenne

1/8-tsp chili powder

1/8-tsp mace

1/8-tsp allspice

1/2-tsp dried thyme

1-tbsp paprika

1/4-tsp ground bay leaf

1/4-tsp sage

3-tbsp liquid smoke

1-cup cold beer

Homemade Andouille Sausage Instructions

Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat semi-coarsely.

After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.

Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.

Andouille Sausage is best smoked for up to seven or eight hours at approximately 175°F (80°C

Breakfast Maple Sausage Recipe Try this great recipe and you'll never want to buy breakfast sausage from a store again!An all-time favorite at breakfast time, fresh breakfast sausage is a highly seasoned type of pork sausage that is not cured or smoked.

You can follow the recipe below, or just purchase one of our ready-made Breakfast Sausage Seasoning mixes (scroll down to see links).

Homemade Breakfast Maple Sausage Ingredients:

3 pounds lean pork butt or shoulder

1 small onion, chopped (about 1/2 cup)

1 tablespoon kosher or coarse salt

2 teaspoons dried sage

1 teaspoon dry mustard

3/4 teaspoon freshly ground black pepper (fine grind)

1/4 cup pure maple syrup

2 tablespoons milk

Homemade Breakfast Maple Sausage Instructions

Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat with a fine grinding plate.

After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.

Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings

Cajun Boudin Blanc Sausage Recipe Cajun boudin is available most readily in southern Louisiana, particularly in the Lafayette and Lake Charles area, though it may be found nearly anywhere in "Cajun Country" including eastern Texas. There are restaurants devoted to the speciality, though boudin is also sold from rice cookers in convenience stores along Interstate 10. Since boudin freezes well, it is shipped to specialty stores outside the region. Boudin is fast approaching the status of the stars of Cajun cuisine (e.g., jambalaya, gumbo, étouffée, and dirty rice) and has fanatic devotees that travel across Louisiana comparing the numerous homemade varieties.

Try this Boudin recipe yourself and see what all the talk is about!

Homemade Cajun Boudin Blanc Sausage Ingredients:

3-lbs boneless pork butt or shoulder, in large chunks

1-lb pork liver

3-cups raw long grain rice

4-medium yellow onions, quartered

2-bunches green onions, chopped

1-tbsp garlic, finely minced

4-tbsp parsley, finely chopped

2-tbsp salt

1-tbsp cayenne pepper

2-tsp freshly ground black pepper

2-tsp white pepper

Homemade Cajun Boudin Blanc Sausage Instructions

Place the pork and pork liver in separate saucepans, cover with water, then bring to a boil.

Reduce heat, skim and simmer until tender, about 1 hour Cook the rice.

Remove the cooked pork and liver and let cool Discard the stocks.

Put the pork, liver and onions through a meat grinder with a coarse grind.

Transfer the mixture to a large bowl or meat mixer and mix in the green onions, garlic, parsley, cooked rice and seasonings.

Irish Sausage Recipe A great recipe for the traditional Irish Sausage.

Homemade Irish Sausage Ingredients:

5-lbs ground pork

3-tsp thyme

3-tsp dried rosemary

5-cups breadcrumbs

3-tsp dried basil

4-eggs, lightly beaten

8-cloves garlic, minced

3-tsp marjoram

1 1/2-tbsp salt

3-tsp black pepper

1-cup water

Homemade Irsish Sausage Instructions

Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat with a fine grinding plate.

After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.

Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings

Hungarian Sausage Recipe
A great recipe for authentic Hungarian sausage.

Homemade Hungarian Sausage Ingredients:

5-lbs coarse ground pork

2-lbs coarse ground beef

1-cup cold beer

2-tbsp fresh ground black pepper

2-tbsp crushed red pepper

2-tbsp hot Hungarian paprika

2-tbsp minced fresh garlic

1-tbsp salt

1-tsp ground bay leaves

1-tsp whole anise seeds

1-tsp whole mustard seeds

1-tsp dried coriander

1-tsp brown sugar

1-tsp ground thyme

Homemade Hungarian Sausage Instructions

Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat coarsely.

After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.

Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings

Polish Sausage Recipe #1 A traditional favorite, Polish Keilbasa, or Polish Sausage made from this recipe will taste great made fresh at home.

You can follow the recipe below, or just purchase one of our ready-made Bratwurst Seasoning mixes (scroll down to see links).

Homemade Polish Sausage Ingredients:

4-lbs ground pork

1-lb fine ground beef chuck

2-tsp sugar

1-tbsp marjoram

1 1/2-tbsp salt

1/2-tsp allspice

1-tbsp black pepper

1-tbsp caraway seeds

8-cloves garlic, minced

1-cup cold white wine

Homemade Polish Sausage Instructions

Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat with a fine grinding plate.

After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.

Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.

* Live simply. Love generously. Care deeply.** Resistance to Tyrants, is obedience to God. * Thomas Jefferson*Arms discourage and keep the invader and plunderer in awe, and preserve order in the world as well as property... Horrid mischief would ensue were the law-abiding deprived of the use of them.* Thomas Paine

Today I tried tac's recipe for maple breakfast sausage. As written, it's pretty darn good, but being Cajun, I just had to bump up the spices. Actually, what I did was cut down the amount of meat from 3 lbs to 2 lbs, then followed the rest of the recipe. It is downright outstanding!! Thank you so much, tac!

I fixed some biscuits (first time for homemade biscuits) from a recipe from another site that turned out dynamite. Then, a small helping of Morrison's gravy mix from Sam's which also turned out super. It was a feast.

Awesome awesome! We're having a pig processed next week and I'm not a fan of my guy's sausage mixes. He'll use my seasonings if I bring it to him in 5 pound batches though, so will do some of these up and take them over.

I had a request not so long ago for a Boudin Blanc Sausage Recipe. As is said in the article below recipes abound, and Boudin Blanc is one of the newest fads for folks outside the Nola area. This particular recipe site truly greatly impresses me. Thus when I saw they had a Boudin Blanc recipe, I had to add it here.Boudin Sausage RecipeDecember 1, 2005Danno28 Comments
From Nola Cuisine
**UPDATE** My latest Boudin Recipe complete with PHOTOS!

The commonly known Louisiana Boudin (BOO-dahn) is Acadian through and through, traditionally made as a way to stretch the meat after a Boucherie, to feed more mouths. There are two varities, Boudin Blanc, commonly just refered to as “Boudin”, and Boudin Rouge, which is becoming very difficult to find. It is made in a similar fashion but with fresh pig’s blood. Believe me, if I ever get my hands on some fresh pig’s blood, you will definately see a Boudin Rouge recipe on this site.
In Cajun country there are as many Boudin recipes as there are cooks, most using basically the same ingredients, in different proportions. You can find Boudin sold just about anyplace along the road that has a roof (probably some without.) Gas stations, shops, you name it, they will most likely have a sign that says “Hot Boudin”.
The old Creole versions were more along the lines of the traditional French, made with meats and fowl and a panada (bread and cream) as a binder (To see a more traditional French version of Boudin Blanc, see my friend Carolyn’s recipe at 18thC French Cuisine). The Acadians use(d) rice, something that was/is plentiful in South Louisiana.
I make mine with lots of green onions and parsley, also Louisiana staples, and the mark of a good Boudin. A lot of recipes will just make basic rice, cooked in water. That just doesn’t make sense to me, so I like to use the Pork cooking liquid to cook my rice, utilize all of that flavor. You could use leftover cooked rice in this recipe, but I prefer to make fresh. You can stuff Boudin into casings as I’ve done here, or shape into Patties or Balls for pan frying. I also like to get some thick Pork Chops and stuff them with Boudin. Boudin is great for breakfast, or for lunch with saltine crackers and a cold beer. The recipe:

Cut the pork steak and liver into 2 inch pieces and place in a large saucepan, along with the onion, garlic, thyme, and bay leaves. Cover with cold water by 1 1/2 inches. Season well with salt and black pepper. Bring to a boil then lower the heat to a simmer, skim off any scum that rises to the surface. Simmer for about 1 hour or until the meat is very tender. Remove the bay leaves, and thyme, then strain the solids from the broth, reserve the broth.
Grind the meats and cooked onion and garlic while they’re still hot, you could also chop this by hand.

For the Rice:
In a saucepan with a lid, combine the rice with 3 Cups of the reserved broth. Taste the broth for seasoning, if necessary season with salt and black pepper. Bring to a boil, then down to very low heat and cover. Cook until the rice is tender and the liquid is absorbed, about 20 minutes.

When the rice is cooked, combine it with the ground meat mixture, green onions, and parsley. Mix thoroughly and season to taste with Kosher salt, black pepper, and Cayenne.

To heat the stuffed Boudin sausages, either poach them in water between 165-185 degrees F, or brush the casings with a little oil and bake in a 400 degree oven until heated through and the skins are crispy. When I poach them, I take the Boudin out of the casings to eat it because they become rubbery.

* Live simply. Love generously. Care deeply.** Resistance to Tyrants, is obedience to God. * Thomas Jefferson*Arms discourage and keep the invader and plunderer in awe, and preserve order in the world as well as property... Horrid mischief would ensue were the law-abiding deprived of the use of them.* Thomas Paine